Baked Eggs with Mushrooms and Greens
10 oz baby spinach leaves
1 onion, chopped
1 garlic clove, chopped
2 tablespoons olive oil
16 oz mushrooms, sliced
1/4 – 1/3 cup cream, oat creamer, or stock
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 – 4 large eggs
Optional – cheese for topping
In an oven proof skillet or pot, fry the onions and garlic in the olive on medium/low heat until soft and starting to brown.
Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes.
Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer for 3-4 minutes.
Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 5-8 minutes, depending on your oven and how done you want your eggs.
Remove from oven and sprinkle with cheese if desired. Serve as is or serve over pasta, polenta, rice, roasted sweet potatoes, or baked potatoes.
Sprinkle with sea salt, cheese, or any other toppings you desire.